There are 495 Brewer's Log Book entries in 50 pages and your are on page number 38
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| Batch # 768/769 |
Batch Number: 768
Beer Style: Simeon Jones
Brew Date: Jan.9/08
Brewer: Jordan Trethewey
Recipe: Grain: (Muntons) Maris Otter pale Malt, Muntons Crystal(240), OiO Toasted Wheat
Hops in boil: Willamette (A.A. 5.4%). Hops in hop perc: Willamette (A.A. 5.4%).
Other: Irish Moss, Yeast nutrient, gypsum, Ringwood yeast and our well water. Water is treated with CaCl2 and phosphoric acid to adjust the pH to 5.79.
Mash in @ 7:15, strike temp @ 72 degrees. Mash temp @ 30 min was 65 degrees. Mash was normal.
Set taps 8:30.
Begin sparge 17 minutes later at a temp of 86.5!! degrees.
Copper up at 10:39. Boil at 11:55. Hops in at start of boil and then at 20 minutes. Irish moss, and yeast nutrient added at 50 minutes. Recirculation during the last 10 minutes of the boil, and continued until 10 minutes after elements are shut off.
Willamette hop juice added at 1:15.
Fridge started at 1:55. Yeast pitched and roused into FV4 at 2:25.(yeast from batch # 764/765, (fluffy). Finished at 2:55. Clean up begins.
Gravities: 1st runnings - 1.084, pH 5.61. 1 Hr. - 1.077, pH 5.55. Last runnings - 1.004, pH 5.70, Boiled wort - 1.049, pH 5.29. Declared wort - oops (combined with batch # 769).
Cheers, JT
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| Posted by Andrew on Monday, January 21, 2008 at 13:09
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| Batch # 766/767 |
Batch Number: 767
Beer Style: Dark and Stormy Night (Our new Dark Organic Wheat Beer)
Brew Date: Jan.8/08
Brewers: Andrew Estabrooks
Recipe: Grain: (All organic grain from Weyermann) Munich malt, Pilsner, Caramunich, Carafa, Malted Wheat.
Hops in boil: Cascade (A.A. 6.9%),Williamette (A.A. 5.4%). Hops in hop perc: Cascade(A.A. 6.9%).
Other: Irish Moss, Yeast nutrient, Ringwood yeast and our well water. Water is treated with phosphoric acid to adjust the pH to 5.57.
Mash in @ 7:00, strike temp @ 77 degrees. Mash temp @ 30 min was 65 degrees. Mash was relatively normal.
Set taps 8:30.*-gave it an extra 30 minutes today.
Begin sparge 29 minutes later at a temp of 81 degrees.
Copper up at 10:35. Boil at 11:45. Hops in at start of boil (Cascade) and then at 20 minutes (Williamette). Irish moss, and yeast nutrient added at 50 minutes. Recirculation during the last 10 minutes of the boil, and continued until 10 minutes after elements are shut off.
Cascade hop juice added at 1:05.
Fridge started at 1:45. Yeast pitched and roused into FV1 at 2:15.(yeast from batch # 764/765, (Fresh). Finished at 2:46. Clean up begins.
Gravities: 1st runnings - 1.0915, pH 5.44. 1 Hr. - 1.0535, pH 5.86. Last runnings - 1.020, pH 5.82, Boiled wort - 1.054, pH 5.25. Declared wort - 1.042, pH 4.77.
Jan.9/08 - lights out/Temp. 21 degrees
Jan.10/08 - lights on
Jan.11/08 - The Dark n Stormy was chilled @ 9:00, and stripped an hour later.
Cheers, A.E
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| Posted by Andrew on Monday, January 21, 2008 at 13:01
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| Batch # 766/767 |
Batch Number: 766
Beer Style: Dark and Stormy Night (Our new Dark Organic Wheat Beer)
Brew Date: Jan.7/08
Brewers: Andrew Estabrooks
Recipe: Grain: (All organic grain from Weyermann) Munich malt, Pilsner, Caramunich, Carafa, Malted Wheat.
Hops in boil: Cascade (A.A. 6.9%),Williamette (A.A. 5.4%). Hops in hop perc: Cascade(A.A. 6.9%).
Other: Irish Moss, Yeast nutrient, Ringwood yeast and our well water. Water is treated with phosphoric acid to adjust the pH to 5.20.
Mash in @ 8:00, strike temp @ 77 degrees. Mash temp @ 30 min was 68 degrees. Mash was relatively normal.
Set taps 9:00.
Begin sparge 27 minutes later at a temp of 82 degrees.
Copper up at 11:00. Boil at 12:20. Hops in at start of boil (Cascade) and then at 20 minutes (Williamette). Irish moss, and yeast nutrient added at 50 minutes. Recirculation during the last 10 minutes of the boil, and continued until 10 minutes after elements are shut off.
Cascade hop juice added at 1:40.
Fridge started at 2:20. Yeast pitched and roused into FV1 at 2:50.(yeast from batch # 764/765, (Fresh). Finished at 3:26. Clean up begins.
Gravities: 1st runnings - 1.0965, pH 5.42. 1 Hr. - 1.063, pH 5.53. Last runnings - 1.029, pH 5.49, Boiled wort - 1.0535, pH 5.14. Declared wort - 1.049, pH 5.24 (with batch # 767).
Cheers, A.E
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| Posted by Andrew on Monday, January 21, 2008 at 12:50
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| Batch # 764/765 |
Batch Number: 765
Beer Style: Winter Warmer
Brew Date: Jan.4/08
Brewer: Andrew Estabrooks
Recipe: Grain: (Muntons/Thomas F.) Maris Otter pale Malt, Muntons Crystal(240),Muntons Chocolate Malt, OiO Malted Wheat.
Hops in boil: E.K. Goldings (A.A. 5.5%), Cascade (A.A. 6.9%),Williamette (A.A. 5.4%). Hops in hop perc: E.K. Goldings (A.A. 5.5%),Williamette (A.A. 5.4%). Other: Irish Moss, Yeast nutrient, Ringwood yeast, and our well water. Water is treated with CaCl2 and phosphoric acid to adjust the pH to 5.80.
Mash in @ 9:00, strike temp @ 75 degrees. Mash temp @ 30 min was 64 degrees. Mash was high, like all 500lbs-of-grain-Winter-Warmer-mash-ins are. Set taps at 10:30.
Begin sparge 28 minutes later at a temp of 81 degrees.
Copper up 12:50. Boil at 2:15. Hops in at start of boil (Cascade) at 20 minutes (Goldings)and then at 30 minutes (Williamette). Demerara sugar added at 40 min. Irish moss, and yeast nutrient added at 50 minutes. Recirculation during the last 10 minutes of the boil, and continued until 10 minutes after elements are shut off.
Goldings/Williamette hop juice added at 3:30.
Fridge started at 4:15. Yeast pitched and roused into FV3 at 4:45(yeast from batch # 762/763 (thick/good). Finished at 5:25..... Clean up begins.
Gravities: 1st runnings - 1.097, pH 5.33. 1 Hr.- 1.097 pH 5.24 Last runnings - 1.0225 pH 5.35, Boiled wort -1.0845, pH 4.97, Declared wort - 1.056, pH 4.46.
The Pump was put on 6/4 on Jan.6 @ 4:00.
It was crashed on Jan.7/08 @ 3:00 and stripped an hour later.
Cheers, AE
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| Posted by Andrew on Monday, January 21, 2008 at 12:02
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| Batch # 764/765 |
Batch Number: 764
Beer Style: Winter Warmer
Brew Date: Jan.3/08
Brewer: Jordan Trethewey
Recipe: Grain: (Muntons/Thomas F.) Maris Otter pale Malt, Muntons Crystal(240),Muntons Chocolate Malt, OiO Malted Wheat.
Hops in boil: E.K. Goldings (A.A. 5.5%), Cascade (A.A. 6.9%),Tettnang (A.A 4.0%). Hops in hop perc: E.K. Goldings (A.A. 5.5%), Tettnang (A.A. 4.0%) Other: Irish Moss, Yeast nutrient, Ringwood yeast, and our well water. Water is treated with CaCl2 and phosphoric acid to adjust the pH to 5.50.
Mash in @ 9:15, strike temp @ 76 degrees. Mash temp @ 30 min was 60.5 degrees. Mash was high, like all 500lbs-of-grain-Winter-Warmer-mash-ins are. Set taps at 10:45.
Begin sparge 25 minutes later at a temp of 81 degrees.
Copper up 1:40. Boil at 3:12. Hops in at start of boil (Cascade) at 20 minutes (Goldings)and then at 30 minutes (Tettnang). Demerara sugar added at 40 min. Irish moss, and yeast nutrient added at 50 minutes. Recirculation during the last 10 minutes of the boil, and continued until 10 minutes after elements are shut off.
Goldings/Tettnang hop juice added at 4:30.
Fridge started at 5:12. Yeast pitched and roused into FV3 at 5:40(yeast from batch # 758/59 (poor/thick). Finished at 6:13..... Clean up begins.
Gravities: 1st runnings - 1.095, pH 5.32. 1 Hr.- 1.0925 pH 5.32 Last runnings - 1.029 pH 5.42, Boiled wort -1.0825, pH 5.03, Declared wort - 1.0785, pH 4.97.
(Will be combined with 765)
Cheers, JT
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| Posted by Andrew on Monday, January 21, 2008 at 11:49
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| Batch # 762/763 |
Batch Number: 763
Beer Style: Best Bitter
Brew Date: Dec. 27/07
Brewer: Sean Dunbar/Jordan Trethewey
Recipe: Grain: (Thomas F.) Maris Otter pale Malt, Muntons Crystal(240), OiO Toasted Wheat
Hops in boil: Mt. Hood (A.A. 4.0%),Willamette (A.A. 5.4%). Hops in hop perc: Cascade(A.A. 6.9%), Willamette (A.A. 5.4%).
Other: Irish Moss, Yeast nutrient, gypsum, Ringwood yeast and our well water. Water is treated with CaCl2 and phosphoric acid to adjust the pH to 5.15.
Mash in @ 7:30, strike temp @ 74 degrees. Mash temp @ 30 min was 65 degrees. Mash was normal.
Set taps 8:30.
Begin sparge 22 minutes later at a temp of 81 degrees.
Copper up at 10:30. Boil at 12:05. Hops in at start of boil (Mt. Hood) and then at 20 minutes (Willamette). Irish moss, and yeast nutrient added at 50 minutes. Recirculation during the last 10 minutes of the boil, and continued until 10 minutes after elements are shut off.
Cascade/Willamette hop juice added at 1:30.
Fridge started at 2:05. Yeast pitched and roused into FV1 at 2:45.(yeast from batch # 754/755, (fresh n' fluffy). Finished at 3:14 Clean-up begins.
Gravities: 1st runnings - 1.0865, pH ?. 1 Hr. - 1.073, pH ?. Last runnings - 1.008, pH (?), Boiled wort - 1.055, pH ?. Declared wort - 1.0375, pH ?.(combined with batch 762)
The Bitter was crashed on Dec. 29/07 @ 2:15. It was stripped an hour later.
Cheers, SD/JT
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| Posted by Andrew on Monday, January 21, 2008 at 11:39
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| Batch # 762/763 |
Batch Number: 762
Beer Style: Best Bitter
Brew Date: Dec. 26/07
Brewer: Andrew Estabrooks
Recipe: Grain: (Thomas F.) Maris Otter pale Malt, Muntons Crystal(240), OiO Toasted Wheat
Hops in boil: Mt. Hood (A.A. 4.0%),Willamette (A.A. 5.4%). Hops in hop perc: Cascade(A.A. 6.9%), Willamette (A.A. 5.4%).
Other: Irish Moss, Yeast nutrient, gypsum, Ringwood yeast and our well water. Water is treated with CaCl2 and phosphoric acid to adjust the pH to 5.80.
Mash in @ 7:40, strike temp @ 75 degrees. Mash temp @ 30 min was 66 degrees. Mash was normal.
Set taps 8:41.
Begin sparge 20 minutes later at a temp of 81 degrees.
Copper up at 10:35. Boil at 12:15. Hops in at start of boil (Mt. Hood) and then at 20 minutes (Willamette). Irish moss, and yeast nutrient added at 50 minutes. Recirculation during the last 10 minutes of the boil, and continued until 10 minutes after elements are shut off.
Cascade/Willamette hop juice added at 1:15.
Fridge started at 1:45. Yeast pitched and roused into FV1 at 2:45.(yeast from batch # 754/755, (fresh n' fluffy). Finished at 3:15 Clean-up begins.
Gravities: 1st runnings - 1.0835, pH 5.48. 1 Hr. - 1.065, pH 5.46. Last runnings - 1.010, pH (?), Boiled wort - 1.054, pH 5.08. Declared wort - 1.0515, pH 4.93.(will be combined with batch 763)
Cheers, AE
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| Posted by Andrew on Monday, January 21, 2008 at 11:33
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| Batch # 760/761 |
Batch Number: 761
Beer Style: Irish Red Ale
Brew Date: Dec.21/07
Brewer: Andrew Estabrooks
Recipe: Grain: (Muntons) Maris Otter pale Malt, Muntons Crystal(240), OiO Toasted Wheat, William Crisp Roasted barley.
Hops: E.K. Goldings (A.A. 5.0%),
Other: Irish Moss, Yeast nutrient, Ringwood yeast and our well water. Water is treated with CaCl2 and phosphoric acid to adjust the PH to 5.58.
Mash in @ 7:00, strike temp @ 77 degrees. Mash temp @ 30 min was 66.5 degrees.
Set taps 8:30.
Begin sparge 24 minutes later at a temp of 82 degrees.
Copper up at 10:30. Boil at 12:00. Hops in at start of boil (E.K. Goldings) and then at 20 minutes (E.K. Goldings). Irish moss, yeast nutrient, and CaCl2 in the boil. Recirculation started 10 minutes before the end of the boil and continued until 10 minutes after elements are shut off.
E.K. Goldings hop juice added at 1:45.
Fridge started at 2:00. Yeast pitched and roused into FV1 at 2:30.(yeast from batch # 756/757 was (thin/poor). Finished fridging at 3:00. Clean up begins.
Gravities: 1st runnings - 1.086, pH 5.45. 1 Hr. - 1.067, pH 5.38. Last runnings - 1.0075, pH 5.49. Boiled wort - 1.0535, pH 5.02, Declared wort - 1.0425, pH 4.89.
The Red was crashed on Dec. 22/07 @ 12:30. It was stripped an hour later.
Cheers AE
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| Posted by Andrew on Monday, January 21, 2008 at 11:26
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| Batch # 760/761 |
Batch Number: 760
Beer Style: Irish Red Ale
Brew Date: Dec.20/07
Brewer: Andrew Estabrooks
Recipe: Grain: (Muntons) Maris Otter pale Malt, Muntons Crystal(240), OiO Toasted Wheat, William Crisp Roasted barley.
Hops: E.K. Goldings (A.A. 5.0%),
Other: Irish Moss, Yeast nutrient, Ringwood yeast and our well water. Water is treated with CaCl2 and phosphoric acid to adjust the PH to 5.29.
Mash in @ 8:40, strike temp @ 72 degrees. Mash temp @ 30 min was 63 degrees.
Set taps 10:10.
Begin sparge 19 minutes later at a temp of 81 degrees.
Copper up at 12:15. Boil at 1:45. Hops in at start of boil (E.K. Goldings) and then at 20 minutes (E.K. Goldings). Irish moss, yeast nutrient, and CaCl2 in the boil. Recirculation started 10 minutes before the end of the boil and continued until 10 minutes after elements are shut off.
E.K. Goldings hop juice added at 3:15.
Fridge started at 3:45. Yeast pitched and roused into FV1 at 4:15.(yeast from batch # 756/757 was (thick/heavy). Finished fridging at 4:45. Clean up begins.
Gravities: 1st runnings - 1.089, pH 5.36. 1 Hr. - 1.072, pH 5.26. Last runnings - 1.010, pH 5.24. Boiled wort - 1.054, pH 4.80, Declared wort - 1.0505, pH 4.75.
Will be Combined with 7.61.
Cheers AE
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| Posted by Andrew on Thursday, January 10, 2008 at 11:18
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| Batch # 758/759 |
Batch Number: 759
Beer Style: Best Bitter
Brew Date: Dec. 19/07
Brewer: Jordan Trethewey
Recipe: Grain: (Thomas F.) Maris Otter pale Malt, Muntons Crystal(240), OiO Toasted Wheat
Hops in boil: Mt. Hood (A.A. 4.0%), Willamette (A.A. 5.4%). Hops in hop perc: Cascade(A.A. 6.9%), Willamette (A.A. 5.4%).
Other: Irish Moss, Yeast nutrient, gypsum, Ringwood yeast and our well water. Water is treated with CaCl2 and phosphoric acid to adjust the pH to 5.16.
Mash in @ 7:15, strike temp @ 75 degrees. Mash temp @ 30 min was 65 degrees. Mash was normal.
Set taps 8:20.
Begin sparge 22 minutes later at a temp of 80 degrees.
Copper up at 10:20. Boil at 11:50. Hops in at start of boil (Mt. Hood) and then at 20 minutes (Tettnang). Irish moss, and yeast nutrient added at 50 minutes. Recirculation during the last 10 minutes of the boil, and continued until 10 minutes after elements are shut off.
Cascade/Willamette hop juice added at 1:15.
Fridge started at 1:50. Yeast pitched and roused into FV1 at 2:35.(yeast from batch # 752/753, (fresh n' fluffy). Finished at 3:00, Clean-up begins.
Gravities: 1st runnings - 1.097, pH 5.24. 1 Hr. - 1.070, pH 5.24. Last runnings - 1.008, pH 4.91, Boiled wort - 1.055, pH 5.08. Declared wort - 1.0395, pH 4.64.(combined with batch 758)
The bitter was crashed on Dec.21/07 @ 11:45am. It was stripped an hour later.
Cheers, JT
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| Posted by Andrew on Thursday, January 10, 2008 at 11:07
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